Pat chicken dry and season with salt and pepper. Place vegetables in a single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken, skin side up, on top of vegetables arranging breast pieces in center and leg/thigh pieces around the perimeter.

Wednesday, September 5, 2018

Is it too early to start making soup? This creamy, green soup is made with just flavorful pureed topped with a poached egg and ham.

2 tablespoons olive oil, divided

4 ounces of thick cut ham

1 small onion, chopped

2 gloves of garlic, minced

4 cups of chicken broth or stock

4 cups of chopped broccoli florets

2 cups of chopped cauliflower florets

2 teaspoons fresh thyme leaves

1/8 tsp salt

4 cups of baby spinach

1/4 cup of fresh parsley, chopped

8 cups of water

2 tablespoons of distilled vinegar

4 large eggs

1. Heat 1 tablespoon of oil over medium heat in a large pot. Add ham and cook stirring often until browned, about 3 minutes. Transfer to a plate and set aside.

2. Add the remaining tablespoon of oil and onion to the pot. Cook, stirring often, until softened about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth or stock, broccoli, cauliflower, thyme and salt. Reduce heat to a simmer, cover and cook about 6 minutes. Add spinach and parsley. Remove from heat and stand, covered, until spinach is wilted about 5 minutes. Puree the soup in the pot with an immersion blender. Cover to keep warm.

3. Meanwhile, bring water and vinegar to boil in a saucepan. Reduce heat to bare simmer and gently swirl water in a circle. Break an egg into a small bowl then submerge the bowl into simmering water and gently add the egg to pan. Working quickly, repeat with all eggs. Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.